Chicken in cashew sauce over noodles

Chicken in cashew sauce over noodles
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Instead of using a peanut sauce which is more traditional I had to modify these recipes due to friends allergies to peanuts. So I use Cashew as an alternative and thankfully. Also I had leftover roasted chicken that needed to be used up. Note that this recipe can be made with any leftover white meat or bird.

15 minutes
386.38 kcal
  • 1 small chicken breast (roughly 1/2 cup)
  • 2 tablespoons cashew butter
  • 1 cup cashew milk
  • 1 tablespoon Sazon blend
  • 5 Korean Chili threads
  • 2 tablespoons coconut oil
5 minutes
10 minutes
Ready in
15 minutes
  1. Warm up the coconut oil until the oil is hot enough to 'fry' the chicken when added. Add the chicken and liberally sprinkle with the sazon
  2. Start browning the chicken.
  3. Mix the cashew butter and milk to create a viscous liquid
  4. Add in the chili threads and the cashew milk and butter mix
  5. Cook at a low simmer for roughly 10 minutes until the liquid thickens.
  6. Serve over Kelp noodles (my favorite noodles) and Enjoy.
Nutrition information
Serving Size: 1 bowl
Calories per serving: 386.38 kcal
Fat per serving: 29.36 g
Saturated fat per serving: 15.53 g
Carbs per serving: 15.02 g
Protein per serving: 19.23 g
Fiber per serving: 3.39 g
Sugar per serving: 5.96 g
Sodium per serving: 138.83 mg
Trans fat per serving: 0.07 g
Cholesterol per serving: 41.76 mg
Nutrition label for Chicken in cashew sauce over noodles
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